Smoky Spanish Ground Turkey & White Bean Stew with Almond Picada

In a small bowl, crumble 1 pinch of saffron threads into 2 tablespoons of warm water and let bloom for 10 minutes.

Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven over medium-high heat. Add 1.25 lbs of raw ground turkey, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Sauté, breaking up the meat with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Transfer the turkey to a plate and set aside.

Reduce the heat to medium. Add another 1 tablespoon of extra virgin olive oil to the same pot. Add 1 chopped yellow onion and 1 diced red bell pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.

Add 4 minced garlic cloves to the pot and cook for 1 minute until fragrant. Stir in 1.5 teaspoons of sweet smoked Spanish paprika and the bloomed saffron with its soaking water. Toast for 30 seconds, stirring constantly to avoid burning the spices.

Crush 14 oz of canned whole plum tomatoes by hand directly into the pot, adding their juices. Pour in 2 cups of low-sodium chicken stock and bring to a simmer, scraping up any browned bits (fond) from the bottom of the pot.

Return the cooked turkey to the pot and stir in 30 oz of drained and rinsed canned cannellini beans. Cover the pot, reduce heat to low, and simmer gently for 20 minutes to allow the flavors to meld.

While the stew simmers, prepare the picada. Heat a small dry skillet over medium-low heat. Add 1/3 cup of raw whole almonds and toast for 4 to 5 minutes, shaking the pan frequently, until fragrant and golden. Let cool slightly.

In a mortar and pestle (or mini food processor), combine the toasted almonds, 2 raw garlic cloves, 1/2 cup of fresh flat-leaf parsley leaves, 1.5 tablespoons of sherry vinegar, and 1 tablespoon of extra virgin olive oil. Grind until a thick, uniform paste forms.

Remove the lid from the stew and stir in the almond picada paste until completely incorporated. Simmer uncovered for 5 minutes; the picada will naturally emulsify and thicken the broth.

Stir in 3 cups of fresh baby spinach and cook for 2 minutes until wilted. Season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Divide into bowls and serve hot.